Friday night dessert night

I know it might seem that there is just endless sweets and treats around these parts, but it's not entirely the case. The slices are always, always given away. Caramel appears once in a blue moon. (OK, maybe twice in a blue moon if they occur in fifteen out of twenty years.)

But Friday night? Friday night is dessert night. The only dessert night, and much heralded. If you're in the area on a Friday, Henry and Tilly will suggest that you stay. Dessert is exciting. Orders are taken, requests are usually granted. There is long-winded discussion and planning. 

Henry has been asking for a blackberry pie for weeks. Friday night dessert night has consisted of a scoop of homemade icecream for the last few weeks, and as I wanted to make pastry anyway…. well here it is. 



I wish I could say they were seasonal, local handpicked blackberries. 

They're not. It's damn hard to find a blackberry around here that hasn't been sprayed to death by frustrated farmers. In fact I think it might even be illegal to grow blackberries here. They are thought of a bit like lantana. Voracious and hard to dig out. Maybe that's what I love about them. They're just like some of my favourite people. 

No, for blackberry pie I have to resort to frozen berries. And they're OK for this. 




Right. PASTRY!!!

If you've never bothered making pastry before and tend to peel it apart in frozen sheets, you HAVE to try this. It is quicker than defrosting bought pastry, I promise!!! And completely fail safe. 


125g cold butter

300g plain flour

2 tbsp pure icing sugar

1 egg

2 tbsp cold water


Blend all the above ingredients in a food processor (I know it's a gadget but it's the most used bit of kit in my kitchen) until they come together in a claggy fashion like this:


Pull it out and give it a little knead and it's ready to use. 

I split it about 60% and 40% and use the bigger ball for the base. Roll it out on a floured board and chuck it into a greased pie dish.




Put your berries in, sprinkle with a little sugar.

Roll out the pie lid and plonk it on. 

Crimp edges. 

*Put pie in fridge for an hour or two while you run errands.

This bit, above, is not necessary, you can bake it immediately. I tend to make pies earlier in the day (not at 5pm!) and I like to bake them and pull them out to eat hot. 

I like cooking cold pastry. It gives it a better 'short' texture. If you sit this pie on a bench for a few hours the pastry will go very soft and won't have a lovely crisp snap when you cut it. 


Bake pie on 180°C for half an hour or until golden. I think it's ready when a little bubble of burning fruit liquid seeps out of the pie lid. 

Oh, blackberry pie. 

We use to 'blackberry' (the verb! You don't strawberry, really, do you? You certainly don't watermelon) as a kid before the brambles were all sprayed. Mrs Buckman used to make blackberry pie for us. My Grandma did too. It's old school. Tart and zingy and perfect served with this custard

Thanks, Henry Bean. Excellent idea. 



20 Comments on “Friday night dessert night

Thrifty Household
October 1, 2011 at 1:45 am

…or very cold vanilla ice cream with all the vanilla seeds in it…The pie looks stunning!

October 1, 2011 at 6:52 am

Hi there, this recipe sounds lovely – like all your recipes! I just wondered how much fruit you put in? Thanks in advance.

October 1, 2011 at 8:59 am

Thanks for the memory. I haven’t had blackberry pie since i was a kid. We used to pick the blackberries in the countryside around the small town where i lived. I loved blackberry season. 🙂

October 1, 2011 at 9:15 am

Oooooh yes maybe next Friday?!?

October 1, 2011 at 9:18 am

Good question!! Er, a whole box of frozen berries, will go and see if the box is still in the recycling… Ha! Itd made its way to Tillys craft table! 300g. Which I reckon was about a cup and a half. Usually I made a plumper pie, with apples Id use at least two cups. This was quite flat, and so delicious! Thanks for this question.
~ Fiona

October 1, 2011 at 10:29 am

Looks luscious!

What diameter pie dish did you use?

I like the idea of dessert night.

October 1, 2011 at 11:12 am

I just went with my ruler to measure it and there was Adam nicking a piece for morning tea!!! (He was out last night and missed out!)

It’s a 25cm pie dish.

~ Fiona

October 2, 2011 at 9:01 am

Blackberries are prolific here in Oregon. We have about 10% of our acre+ property that is claimed by them and we intend to keep it to only that! But, we will never eradicate them (and don’t really want to). Our berries are organic and hand picked and frozen by us for winter, spring and summer pies. We also make cobblers, seedless jams and syrups with them. We are so lucky!

In fact, today is probably the last day of the season because it is starting to drizzle and fall is certainly in the air. I think you have inspired me to go do some mad blackberrying before the last of the lovelies mildew on the vine!

Ta ta.

October 2, 2011 at 9:07 am

Thank you!

October 2, 2011 at 9:09 am

Wow, you are blessed with blackberries! How fabulous. Mmmmmm, blackberry jam…. And organic!
~ Fiona

October 2, 2011 at 12:04 pm

Yum! We have Saturday night dessert night here. For us it is the “people with small kids” alternative to a night out!

Just wondering whether you tend to refrigerate your pastry before rolling it out? Most recipes I have seen tend to do this, but it would be great to avoid this step. I always tend to leave it and forget about it in the fridge, then it needs so much kneading before I can use it.

October 2, 2011 at 1:09 pm

I dont refrigerate it in a ball, which many people do. I roll it out, make up the pie, THEN refrigerate it. The point of having the pastry cold is to make it lovely and crisp I just find my method works better for me! The whole pie is in the fridge ready to bake just before dinner. Lovely to meet you, following up your Walkers question!
~ Fiona

October 3, 2011 at 9:21 am

Thank you for this recipe Fiona, I have been looking forward to it! We are going to try it out next weekend for Thanksgiving for a turkey pot pie and an apple pie. Barbara

October 4, 2011 at 8:49 pm

Cool. That sounds much easier – ready to go. Thanks for following up my other questions too.

October 5, 2011 at 11:19 am

look you – stop inspiring me will you! just slow down…the very first entry of yours i read was about your home made butter…bought the book i was so damn impressed…i don’t own a food processor, but i want one so bad it hurts….especially now i’ve seen your pastry and the link to the peanut butter…went to our local homewares shop and have 2 varying brands coming in for me to look at….we are in the country afterall and can’t have everything all the time….but as i said, slow it down…my brain is nearly full to exploding with ideas and things to try so – THANKS xoxo

Darren (Green Change)
October 5, 2011 at 4:11 pm

Yum, picking blackberries with my aunt on her property (near Bungendore) was a particular childhood favourite. We often combined it with yabbying (another tasty verb!) for a completely delicious dinner.

Will have to give your pie crust a go – we’ve got a surplus of apples at the moment.

October 9, 2011 at 11:14 am

Doesn’t seem possible to make shortcrust pastry here in the tropics. Well, at least not without running the air con continuously for hours beforehand. I tried fruit mince pies last Christmas. Disaster. But still inspired! Love blackberries. pick them on the banks of the Huon River in Tassie right beside where you pick oysters. What could be better!

Darren (Green Change)
October 10, 2011 at 6:37 am

I made an apple and rhubarb pie last night – the pastry was awesome! Love that tip about refrigerating the pie before baking. I’m sure that’s what I’ve done wrong in the past.

October 11, 2011 at 6:54 pm

I have just found your blog in the last week or so, I have just made a mulberry pie with this recipe and it sits in the fridge as I type. Looking forward to dessert tonight. Thanks for all of your recipes and your honesty. I love spending time here with you.

October 11, 2011 at 9:23 pm

Oh wow, what a lovely comment. So nice to meet you too. xx


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